Frosting of beef refers to beef meat that is fat and lean, with evenly distributed fat, forming a marbled pattern.

Raising this kind of cattle requires skill that's why there is a difference in price, there are many steakhouses on the market in general most of the beef used is based on recombinant beef, so there will be a difference in freshness and taste, like Kobe beef, the owner is raised in sake, which will make the meat more flavorful and more tender, so there is a difference in price. Matsuzaka beef is the highest grade of beef, and it has a very even distribution of oil that is beautifully snowflake-like.

Yamagata Prefecture is also famous for its Yamagata beef and Yonezawa beef. Yamagata and Yonezawa beef are both high-class Wagyu beef, a type of smaller black-haired cow, and the most tender, with evenly distributed marble-like spots of fat and meat, is called "frosty beef.

Frostbite Beef Buying Tips:

1, observe the color of the beef: fresh beef is dark red, and the fat is uniformly white. If the beef fat color yellow or green, or the overall appearance of lack of luster, it may have been spoiled.

2, smell the smell of beef: fresh beef should have a light meat flavor, if you smell ammonia, sour or other odors, it is not fresh beef.

3, touch the surface of the beef and texture: fresh beef surface slightly dry or moist, but not sticky hands, the meat is flexible, finger pressure can quickly return to its original state. If the beef surface is dry or too moist, or the meat is soft and inelastic, it may be inferior or spoiled meat.